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28 February 2007 @ 10:52 am
A Gluten Free Bridal Shower Cake  
I made a cake for a gal that had a gluten allergy about a week ago. They lady that ordered it sent me one of the invitations and ask me to make a cake to match it. I’m happy with the way it turned out, considering the limitations to decorator colors and other such embellishments I was faced with. I was able to use edible food markers to draw on the fondant. The fondant I had to make since I was unable to get in touch with the company that makes the Satin Ice I had on hand. I couldn’t be sure that the modified food starch listed in the ingredients was gluten free or not.

Anyway the skirt of the dress is 3 dimensional and drapes over the side of the cake. It was a yellow cake with chocolate buttercream frosting (at the request of the bride) under the fondant. I used Pamela’s Gluten free baking mix to make the cake. I found their recipe on the web site. The cake rose nicely in the oven unlike the boxed mix that I tried the night before. The texture seemed much softer then in the boxed mix too, but it did have brown specks form one of the flour substitutes that were in the baking mix. I don’t think that made any difference in the flavor though.

I used Ghirardelli unsweetened cocoa powder for the frosting because the bride told me that she knew it was gluten free, unlike Hershey’s which uses gluten in the same plant that makes the cocoa powders. I used a recipe from Mrs. Fields for the chocolate buttercream frosting. It was similar to the one on the Pamela’s web site but has twice the butter and cocoa powder, which gives it a much richer taste and better mouth feel.

I’d like to thank twostepsfwd for answering my gluten free questions before. They helped so much. If I ever need more help with gluten free baking I’m coming here to find the answers. Thanks!

This is the invitation that was the inspiration for the cakes decoration.

It's a new day, it's a new lifetwostepsfwd on February 28th, 2007 04:54 pm (UTC)
Terrific! This looks amazing, I am SO impressed and will post about this in celiac. The flecks in Pamela's cake is the almond meal, which is an ingredient that is not in most gluten-free cake mixes. I like the texture but the appearance isn't the best for a yellow cake. Oh well, can't have it all. Anyway, this is so impressive. Glad it was a success.

In the future,
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Terrific! This looks amazing, I am SO impressed and will post about this in <lj user=celiac>. The flecks in Pamela's cake is the almond meal, which is an ingredient that is not in most gluten-free cake mixes. I like the texture but the appearance isn't the best for a yellow cake. Oh well, can't have it all. Anyway, this is so impressive. Glad it was a success.

In the future, <lj-user=celiac> and <lj user=coeliac_recipes> are much better resources for help with recipes since they have hundreds of members who are very educated not only about celiac disease and eating gluten-free, but also about the various gluten-free products available.

Glad I could be of assistance!
It's a new day, it's a new lifetwostepsfwd on February 28th, 2007 04:54 pm (UTC)
That would be celiac and coeliac_recipes
Margiecauldroncakebkr on February 28th, 2007 05:39 pm (UTC)
Thank you. I’ll keep them in mind if I ever have another one to make. I think the brown flecks made it look like a chocolate chip cake. They didn’t seem to affect the flavor of the cake what so ever, so they didn’t bother me. Thanks for posting this elsewhere.
jehannamamajehannamama on February 28th, 2007 05:55 pm (UTC)
I'm from the celiac groups, and I wanted to say that you did a really beautiful job! The cake is unique!
Margiecauldroncakebkr on February 28th, 2007 06:00 pm (UTC)
Thank you so much. It is what I do.
katzechicx on March 1st, 2007 12:56 am (UTC)
What did you have to do to de-gluten-ize your space to make this cake? I'm afraid to go with any standard baker because of the high risk of cross contamination. I think it would be worse than that at Hersheys'...
Margiecauldroncakebkr on March 1st, 2007 01:24 am (UTC)
I am not a commercial bakery. I have a normal kitchen. I had to run my oven on self clean before I could bake in it. I ran my dishwasher with one of those dishwasher cleaners and then put everything and anything that I might have needed for making the cake in and ran it on the toughest setting and sanitize cycle right before I used them even though they were already clean. I took my mixer apart and cleaned every nook and cranny I could find. I washed off all the packages before I could bring them into the space (fearing contamination from the store environment). I cleaned every surface of the kitchen from floor to ceiling. The special cake strips I use for insulating the sides of the cake pan were replaced with new unused ones. I rewashed my pot holders twice. I washed my hands every time I touched anything. They were getting raw by the time I was finished. I band anyone from the kitchen for the duration so that there would be as little disturbance in the air as possible. It was one of the hardest cakes I’ve ever done, before I even started any baking. The entire time I was very aware of every move I made not to mention terrified that the most minuscule micron of gluten might find its way into the space. I don’t recommend using a commercial bakery for gluten free ever. It would be too hard to decontaminate a space like that.
SimSabalimsimsabalim on February 28th, 2007 08:20 pm (UTC)
As another gluten-intolerant, I wanted to give you congrats. That cake is beautiful! And I want to thank you on behalf of the bride for all the effort you put into making a cake safe for her.
Margiecauldroncakebkr on March 1st, 2007 01:31 am (UTC)
Thank you, for both the compliment on my work and the effort. It was one of the hardest cakes for me to make and that was before I even started baking it (see above comment). A bride should be able to eat her own shower cake and be safe doing it.
SimSabalimsimsabalim on March 1st, 2007 02:16 am (UTC)
I can well imagine what you had to go through. I did the same thing when I first went gluten-free, but at least I only had to do it once! And you still had possible contaminants in the household that you had to watch out for.

If you start making GF cakes on a regular basis, it may be easier to bake in a dedicated GF kitchen. Maybe in the customer's house, or if you have a celiac friend. Depending on how big a city you live in, there could be enough demand to make it worthwhile to specialise in GF baking.

But yes, thank you so much! All of us celiacs certainly appreciate people like you.
Margiecauldroncakebkr on March 1st, 2007 04:38 am (UTC)
I have not had much demand for GF cakes. This was the first. I live in a very small town. The woman that ordered the cake is an hour’s drive from me. Unfortunately I do not see me taking on the world of GF baking anytime in the near future. I am just too fearful of cross contamination from my regular cakes to do this on a regular basis and a dedicated GF kitchen for the occasional order is out of my reach financially. The woman that ordered it and her family have been good customers, which is why I was willing to give it a try. The bride is not related...yet.

I have a deep appreciation for the things people with food allergies have to go through. My father can not tolerate spicy foods to the point of not even being able to sit next to someone with a plate of Buffalo wings. He has passed out from just a single bite of a spicy food. I too can not eat some types of cheese with out getting similar symptoms as someone that has celiac’s. So I was glad that I could help make this brides day a little sweeter even if it was more work to do it.
Katiefiddlechick on March 1st, 2007 03:32 am (UTC)
*whimper* ...hersheys?...

I didn't know...
Margiecauldroncakebkr on March 1st, 2007 04:53 am (UTC)
Well, don’t cry just yet. The Ghirardelli’s is a better quality cocoa powder. It has a much richer and deeper chocolate taste then the Hershey’s regular coca powder. It was a bit more costly and a little harder to find though. The Ghirardelli’s website was very helpful in finding a store in my area that sold it. And the bride told me that there could be a cross contamination problem with the Hershey’s, not that there defiantly was. She just let me know that she was sure of the safety of the Ghirardelli’s and had used it herself. So that is why I went with it. I do like to use the Hershey’s Special Dark cocoa powder for all my non GF baking needs. It has a nearly black color that just makes everything seem more decadent and it is my husband’s favorite.
Meliazepharum on March 1st, 2007 06:35 am (UTC)
Another celiac coming to say that you did a fantastic job!
Margiecauldroncakebkr on March 1st, 2007 02:52 pm (UTC)
Thank you very much.
(Anonymous) on March 5th, 2007 06:50 am (UTC)
And yet another celiac coming forth to say yay for you and all the hard work that went into making your work space and tools as g/f as possible; the cake looks amazing!
Margiecauldroncakebkr on March 5th, 2007 04:59 pm (UTC)
Thank you! But I really have to say that it was nothing compared to what you have to do every single day. My hat goes off to anyone that has a food allergy such as this.
Frugal Celiac: Frugal Celiacfrugalceliac on March 17th, 2007 04:22 am (UTC)
Oh wow!!! What a wonderful cake. I love the way you handled the image (making the dress flow of the cake). Lovely!
Margiecauldroncakebkr on March 17th, 2007 04:25 am (UTC)
Thank you!